A Sicilian spring braise of baby artichokes and fresh peas in a light broth, versatile enough to spoon over pasta or serve as a side.
Shell the peas (about 1 cup). Trim the artichokes down to their tender leaves, quarter, and hold in acidulated water.
Heat olive oil in a large skillet, sauté the onion and scallion 2 minutes, add the artichokes and cook, stirring, about 6-8 minutes until they start to color, then add the peas and cook 2 minutes more.
Add the chicken stock, bring to a boil, then reduce to medium and cook 10-12 minutes more until fully tender. Adjust seasoning, sprinkle with parsley and serve.
